Light Bites
British
BritishSausage and Egg Bap
The cafe classic breakfast roll, built up across three tiers. Basic uses value sausages and a soft white bap, Better steps up to butcher's bangers and a runny fried egg, and Ultimate brings Cumberland sausages, brioche and caramelised onions.
Nut-free
Better version
Butcher's pork sausages, a runny fried egg and brown sauce in a floury bap.
Per serving£2.30
Total cost£4.60
Time23 min
Ingredients for 2
- 4 butcher's pork sausages
- 2 floury baps
- 2 free-range eggs
- 1 tbsp sunflower oil
- 15 g salted butter , softened
- 2 tbsp brown sauce
- salt and pepper , to taste
Method
- Fry the sausages over medium heat for 14-16 minutes until deep golden and cooked through.
- Push the sausages aside and fry the eggs in the same pan, basting until the whites set but yolks stay runny.
- Split and lightly butter the baps.
- Halve the sausages and lay them in the baps, then top each with a fried egg.
- Season, add brown sauce and serve immediately.
Equipment
The three ways, side by side
Budget
Value sausages and scrambled egg in a soft white bap with ketchup.
Better
Butcher's pork sausages, a runny fried egg and brown sauce in a floury bap.
Ultimate
Cumberland sausages, caramelised onions, runny egg and aioli in a toasted brioche bun.
